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Large sheet pan topped with sliced baguette, beef, cucumber and tomato, baby arugula, and small bowls with minced onion, cornichon, and a creamy horseradish sauce

Beef Tenderloin Board

6
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Easy
This elegant party platter is sure to garner wows when they see it! Juicy roasted beef tenderloin is topped with a creamy horseradish sauce on crostini with lots of flavorful garnish options. You can also swap in lean deli roast beef for the tenderloin if you like!

Ingredients

Cooking spray

5 spray(s)

Uncooked lean and trimmed beef tenderloin

1¼ pound(s)

Table salt

½ tsp

Black pepper

¼ tsp

Herbes de Provence

½ tsp, or dried herbs (optional)

Plain fat free Greek yogurt

⅓ cup(s)

Light mayonnaise

¼ cup(s)

Horseradish

1½ Tbsp

Dijon mustard

1 tsp

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)

Fresh watercress

2 cup(s), or baby arugula

Plum tomato

2 medium, cut into 12 slices

English cucumber

½ medium, thinly sliced

Red onion

⅓ cup(s), minced

Chives

½ cup(s), chopped

Cornichons

12 item(s)

French bread

6 oz, cut into 12 slices

Instructions

  1. Preheat oven to 450°F. Line baking sheet with foil and coat with nonstick spray. (Or just coat baking sheet with nonstick spray.) On baking sheet, season beef all over with salt, black pepper, and dried herbs (if using). Coat beef with nonstick spray. Roast until instant-read thermometer inserted into thickest part of beef registers 125° to 130°F for medium-rare, about 20 minutes. Remove from oven and let rest for at least 10 minutes before slicing.
  2. Meanwhile, in small serving bowl, stir all ingredients for creamy horseradish sauce (yogurt to black pepper). Place bowl on large platter.
  3. Fill rest of platter with sliced beef and piles of remaining ingredients.
  4. Serving size: 1 sandwich (made using 1/6th of each item on the board)

Notes

Enjoy 2 open-face sandwiches instead of 1 traditional sandwich if you prefer.

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